Swordfish and Monkfish Cooked with NT, Served with Potato Salad and Cerry Tomatoes in Balsamic Vinegar

Congratulations test00 – Dieter –

1. – my dear, I congratulate you, you have been working in your witch’s kitchen for 3 years since yesterday and delight me with delicious dishes. I, who am still a newcomer to you, am always looking for something new. With you I have found so many goodies. I thank you for this. I dedicate this recipe to you Dieter. Greetings rita

The preparation

1. Peel the boiled jacket potatoes and cut them into slices.

The marinade for the salad

1. Boil mustard, honey, vegetable broth, vinegar in a saucepan. Season with salt and pepper, leave to cool.
2. Pour the dressing over the potato slices, fold in carefully. Finely chop the pickles and eggs and fold in as well. Let it steep for 60 minutes.

Majo, who likes

1. Whisk egg yolk, mustard and lime juice into a mixture until it is light, let the oil run in slowly and continue whipping. Fold in just before serving.

Preheat the oven to 80 ° C top / bottom heat

1. Rinse the fish, pat dry with the spices, fry in the butter for 2 minutes each. Then place in a preheated casserole dish and cook in the oven for 40 minutes.
2. Fry the tomatoes and olives in a pan with a little oil. Pour in the balsamic vinegar and toss.
3. Arrange on plates. Good Appetite.